Recipe - New Orleans Beignet Doughnuts

1 pack Active dry yeast
1 One half cup Warm Water (105 deg. f.)
One half cup Sugar
1 teaspoon Salt
2 Eggs
1 cup Evaporated milk
7 cup Sifted allpurpose flour
One fourth cup Soft shortening
Oil for frying

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,
salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour;
beat smooth. Add shortening; beat in remaining flour. Cover and chill
several hours. Deep fry at 360 degrees 2 to 3 mintues or until lightly
browned on each side. (If beignets don't rise to the top immediately when
you drop them into the oil, the oil isn't hot enough.) Drain on paper
towels. Sprinkle heavily with confectioners' sugar. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini